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Sour Cream Cornbread Muffins

 1 box Cornbread and Muffin Mix (I used 365 Whole Foods Market)
 2 Eggs(Depending on which mix you buy, this may vary.)
 1 cup Milk(Depending on which mix you buy, this may vary.)
 ½ cup Vegetable oil (I used grapeseed oil)
 ¼ cup Sour Cream
 ⅓ cup Canned Corn(Cooked fresh or frozen that is thawed works too.)
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Preheat oven to 350 degrees Fahrenheit. Line a normal size 12-cup muffin baking sheet with liners or oil.

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Place all the wet ingredients (including the corn) in a bowl.

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Mix well with a blender. Add the dry cornbread mix. Blend well.

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Ladle the batter evenly into all the muffin cups

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Place muffin cups in the baking sheet.

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Bake 15-18 minutes until a toothpick comes out clean.

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